Moist Vanilla Cake Recipe
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Date: 2020-05-18
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Comments and reviews: 10
Люба
Hi, Emma! Thank you for this recipe. Today I-ve tried to make the sponge, I-ve used 1/3 of the ingredients, preparing for my fathers birthday this weekend. Well, it turned out pretty fine, except a little too much taste of backing powder at the aftertaste. do you put full teaspoon of it or less? And somehow the dough came out more thick, when I was putting it into the pan, so was much more difficult to spread it evenly and it came out not even. In my country there-s a huge problem with vanilla extract! You just can-t buy it. So I substitute part of the sugar with vanilla sugar. Also I-ve added some vanilla bean paste, but it-s very thick( so I-ve put just a bit) Could that be the reason why the dough turned out thicker? The flour I-ve used is low protein content. Maybe next time I should substitute extract with some liquid? Anyway I-ve just was curios to taste this sponge and it was just my first attempt! Still like it a lot. Could you please suggest something please! Thank you!
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Hi, Emma! Thank you for this recipe. Today I-ve tried to make the sponge, I-ve used 1/3 of the ingredients, preparing for my fathers birthday this weekend. Well, it turned out pretty fine, except a little too much taste of backing powder at the aftertaste. do you put full teaspoon of it or less? And somehow the dough came out more thick, when I was putting it into the pan, so was much more difficult to spread it evenly and it came out not even. In my country there-s a huge problem with vanilla extract! You just can-t buy it. So I substitute part of the sugar with vanilla sugar. Also I-ve added some vanilla bean paste, but it-s very thick( so I-ve put just a bit) Could that be the reason why the dough turned out thicker? The flour I-ve used is low protein content. Maybe next time I should substitute extract with some liquid? Anyway I-ve just was curios to taste this sponge and it was just my first attempt! Still like it a lot. Could you please suggest something please! Thank you!
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Georgia
Dear Emma, please HELP ME! My oven doesn't fit 2 not to mention 3 pans, so if i was to pour all the batter in one 8 inch pan, should i change the temperature and for how long should i bake it? INFO: I tried it the other day for 40-45 minutes at 170 and it was a little over baked. It had a crust. Anyway, it was quite fluffy before i put it in the fridge. The next day that i used it to complete a bd cake it was very dense! It had a really good taste but we all agreed that it would be great as a coffee cake on its own but not for the purpose i used it. I filled it with a lemony pastry cream which didn't even stand the weight of the layers ( 3 layers of 8 inches ) and oozed out. Please, guide me because i really want to try it again. Thanks for your lovely recipes. Love from Greece
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Dear Emma, please HELP ME! My oven doesn't fit 2 not to mention 3 pans, so if i was to pour all the batter in one 8 inch pan, should i change the temperature and for how long should i bake it? INFO: I tried it the other day for 40-45 minutes at 170 and it was a little over baked. It had a crust. Anyway, it was quite fluffy before i put it in the fridge. The next day that i used it to complete a bd cake it was very dense! It had a really good taste but we all agreed that it would be great as a coffee cake on its own but not for the purpose i used it. I filled it with a lemony pastry cream which didn't even stand the weight of the layers ( 3 layers of 8 inches ) and oozed out. Please, guide me because i really want to try it again. Thanks for your lovely recipes. Love from Greece
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Love
Made this recipe for a two tier cake this week and it was AMAZING, the client absolutely loved it! So moist and full of flavour! I wasn-t sure how the yoghurt would impact the layers once frozen and thawed but it made zero difference to the texture and actually retained the moisture beautifully without being soggy! This is officially my go to recipe. Thanks so much for sharing this gem! --PS. I baked 8inch layers and 10- inch layers in 3inch deep pans. I worked out that the 8- layers would require 1 batch of this recipe per tin and the 10- layers would require 1. 5x of 1 batch of this recipe per tin. Bake 10- low and slow as it-s a thick batter and 8- can remain at 180-. Took me a couple of attempts to work this out so hope this helps someone out there!
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Made this recipe for a two tier cake this week and it was AMAZING, the client absolutely loved it! So moist and full of flavour! I wasn-t sure how the yoghurt would impact the layers once frozen and thawed but it made zero difference to the texture and actually retained the moisture beautifully without being soggy! This is officially my go to recipe. Thanks so much for sharing this gem! --PS. I baked 8inch layers and 10- inch layers in 3inch deep pans. I worked out that the 8- layers would require 1 batch of this recipe per tin and the 10- layers would require 1. 5x of 1 batch of this recipe per tin. Bake 10- low and slow as it-s a thick batter and 8- can remain at 180-. Took me a couple of attempts to work this out so hope this helps someone out there!
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NJ
Hi Emma! I was looking for the PERFECT vanilla cake to celebrate my sister's birthday. even though there was a lot of great options, I choose your recipe because in the video, it looked so spongy. I made it yesterday and it was AMAZING! Everybody loved it! I'm not a skilled baker but you explained everything really well and the result was delicious. I usted a cream cheese frosting (using ricotta, cream cheese and heavy cream) with fresh fruit (strawberry, blueberries and blackberries. it was heaven! Thank you for having made this video! Greetings from Colombia!
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Hi Emma! I was looking for the PERFECT vanilla cake to celebrate my sister's birthday. even though there was a lot of great options, I choose your recipe because in the video, it looked so spongy. I made it yesterday and it was AMAZING! Everybody loved it! I'm not a skilled baker but you explained everything really well and the result was delicious. I usted a cream cheese frosting (using ricotta, cream cheese and heavy cream) with fresh fruit (strawberry, blueberries and blackberries. it was heaven! Thank you for having made this video! Greetings from Colombia!
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AbiolaTime
I just made this with coconut milk instead of cow milk. Then I made a coconut caramel using the remaining cocunut milk, vanilla, and a lot less sugar than one typically sees in a caramel. It reduced gorgeously and turned a lovely nutty brown colour. So rich and delicious in the middle and on top of the cake. Like a tropical Victoria sandwich - Thanks for sharing. The way you present is very appealing and relatable. The great recipes are icing on the cake-
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I just made this with coconut milk instead of cow milk. Then I made a coconut caramel using the remaining cocunut milk, vanilla, and a lot less sugar than one typically sees in a caramel. It reduced gorgeously and turned a lovely nutty brown colour. So rich and delicious in the middle and on top of the cake. Like a tropical Victoria sandwich - Thanks for sharing. The way you present is very appealing and relatable. The great recipes are icing on the cake-
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TheBabyclover
hi I love your cake and tried your recipe, it come out really nice and moist. but one problem I'm facing was the moment I cut the cakes, i don't get the clean cut like your Italian vanilla cake video, instead I'm getting those crumbs look like how your cake in this video. as you were saying you're using the same cake, may I know how you get that clean cut in your cake?
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hi I love your cake and tried your recipe, it come out really nice and moist. but one problem I'm facing was the moment I cut the cakes, i don't get the clean cut like your Italian vanilla cake video, instead I'm getting those crumbs look like how your cake in this video. as you were saying you're using the same cake, may I know how you get that clean cut in your cake?
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Epic
I made this cake for the rainbow cake and it came out so thin, didn't even reach the edges, came out like a cookie, the quantities were correct, I searched both videos and didn't find what size pans you've used, so I assume that my 9- round pans were too big, You must have used 7-. Can you please let me know or put it in the description for future reference? Thanks
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I made this cake for the rainbow cake and it came out so thin, didn't even reach the edges, came out like a cookie, the quantities were correct, I searched both videos and didn't find what size pans you've used, so I assume that my 9- round pans were too big, You must have used 7-. Can you please let me know or put it in the description for future reference? Thanks
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linda
I have made that vanilla cake and it turns out perfectly! I have also made the Italian butter cream meringue and it's fabulous. The cake is moist with a rich flavor, the IBCM is sooooooo good, fresh and super creamy and not to sweet, my family realy loved that cake, so for me it's a keep in my book recipe for sure, thank you Emma! -
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I have made that vanilla cake and it turns out perfectly! I have also made the Italian butter cream meringue and it's fabulous. The cake is moist with a rich flavor, the IBCM is sooooooo good, fresh and super creamy and not to sweet, my family realy loved that cake, so for me it's a keep in my book recipe for sure, thank you Emma! -
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Letty
Thank you sooo much! I love this recipe! Ive tried multiple vanilla cake recipes in the past, but they would either come out too dense or taste a bit like cornbread. However, this recipe worked out great! It was so light and fluffy, and tasted absolutely amazing! Great job Emma, youre a life saver!
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Thank you sooo much! I love this recipe! Ive tried multiple vanilla cake recipes in the past, but they would either come out too dense or taste a bit like cornbread. However, this recipe worked out great! It was so light and fluffy, and tasted absolutely amazing! Great job Emma, youre a life saver!
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Ayush
I've literally watched all of your videos, and I haven't made a single one! I haven't gotten the cocoa powder yet, but I just discovered your red velvet recipe. I'm definitely going to make all of the cakes and cookies I can with the ingredients I have! You're amazing!
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I've literally watched all of your videos, and I haven't made a single one! I haven't gotten the cocoa powder yet, but I just discovered your red velvet recipe. I'm definitely going to make all of the cakes and cookies I can with the ingredients I have! You're amazing!
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